Green and Red Peppers
Green and Red Peppers

Recipe: Pheasant Casserole

Summary: Wild Pheasant Casserole


  • 6 ounces mini lasagna noodles (cooked according to package directions and drained)
  • 3 cups cooked pheasant, cut in bite-sized pieces.
  • 1 can cream of mushroom or cream of celery soup
  • 1¼ cups milk
  • 1 can sliced mushrooms
  • 1 cup shredded cheddar cheese
  • 1 tsp. Minced garlic
  • 1 tsp. Chicken bouillon granules
  • Salt and pepper
  • 1 Tbsp. Olive oil
  • 1 cup celery, diced
  • 1 cup green or mixed green and red peppers, chopped
  • ½ cup chopped onion
  • 1 cup crushed potato chips, or bread crumbs, or cracked wheat


  1. Heat oven to 350°F
  2. In a large mixing bowl, combine noodles, pheasant, soup, milk, cheese, mushrooms, garlic, bouillon, salt and pepper; set aside.
  3. Meanwhile, heat olive oil in a skillet and sauté celery, peppers and onion until tender-crisp.
  4. Add to the pheasant mixture.
  5. Spray a casserole dish with cooking oil and spoon in the mixture.
  6. Sprinkle the top with crushed chips, bread crumbs, or cracked wheat.
  7. Bake for about ½ hour.

Preparation time: 15 minute(s)

Cooking time: 30 minute(s)

My rating 5 stars:  ★★★★★ 1 review(s)

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